Aim: The aim was to evaluate the salivary pH reversal phenomenon by chewing paneer and processed cheese after a chocolate challenge.
Materials and methods: Thirty caries-free children were randomly selected and divided into 2 groups: Control group was given processed cheese (Amul) and the experimental group was given paneer (Amul) after a chocolate challenge. After determining the resting salivary pH using GC pH strips, the subjects were asked to eat the test foods and salivary pH was measured at time intervals of 5, 10, 15, 30 and 60 minutes to record the time taken for the salivary pH to return to baseline values after an acidogenic challenge.
Results: The data was analyzed and intergroup comparison was done using paired student's t-test. The test meals increased salivary pH after chocolate challenge significantly from baseline values and neutralized the fall in pH after a chocolate challenge. The protective effect was evident after 5 minutes of consuming chocolate and was highest up to 30 minutes after which the salivary pH gradually fell but had not returned to baseline values even at 60 minutes.
Conclusion: The findings suggest that chewing of paneer like cheese abolishes the fall in salivary pH caused by sugar consumption and maybe recommended as a protective food in pediatric diet counseling. How to cite this article: Tayab T, Rai K, Kumari V, Thomas E. Effect of Chewing Paneer and Cheese on Salivary Acidogenicity: A Comparative Study. Int J Clin Pediatr Dent 2012;5(1):20-24.
Keywords: Cheese; Diet counseling; Paneer; Protective foods; Salivary pH.
Conflict of interest statement
Effect of Paneer and Cheese Consumption on Salivary Acidogenicity and Calcium Concentration: A Comparative StudyV Somaraj et al. Oral Health Prev Dent 16 (2), 169-174. PMID 29736496. - Randomized Controlled TrialThe salivary pH reversal phenomenon was evident after consumption of both paneer and cheese following the acidogenic challenge. Consumption of paneer significantly increa …
pH Modulation and Salivary Sugar Clearance of Different Chocolates in Children: A Randomized Clinical TrialS Nirmala et al. J Indian Soc Pedod Prev Dent 34 (1), 10-6. PMID 26838142. - Randomized Controlled TrialDark chocolate had a high fall in pH and milk chocolate had low salivary sugar clearance which signifies that unfilled chocolates are more cariogenic than other chocolate …
Acidogenic Potential of Plain Milk, Milk With Sugar, Milk With Cornflakes and Milk Cornflakes With Sugar: A Comparative StudySS Bhat et al. Int J Clin Pediatr Dent 9 (3), 218-221. PMID 27843253. - ReviewThe fall in pH in all the groups was not significant to a limit of critical pH. Milk when added with sugar and/or cornflakes as a meal did not pose a threat as there was …
Effect of Chewing Bicarbonate-containing Sugar-free Gum on the Salivary pH: An in Vivo StudyRK Ballal et al. Int J Clin Pediatr Dent 9 (1), 35-8. PMID 27274153. - ReviewThe objective of the study was to evaluate the effect of chewing gum on the salivary pH and to compare the effect of chewing bicarbonate-containing sugar-free gum on sali …
Effect of Diet Modification on Salivary Parameters and Oratest in High-caries-risk IndividualsS Jain et al. Int J Clin Pediatr Dent 11 (1), 34-39. PMID 29805232.It can be concluded that diet counseling, parental education, and regular motivation can positively alter salivary parameters, such as USFR and SSFR.How to cite this a …
- Manning RH, Edgar WM. pH changes in plaque after eating snacks and meals, and their modification by chewing sugared or sugar-free gum. Br Dent J. 1993;174(7):241–244. - PubMed
- Edgar WM. Saliva and dental health. Clinical implications of saliva: report of a consensus meeting. Br Dent J. 1990;169(3-4):96–98. - PubMed
- Rugg-Gunn AJ, Hackett AF, Appleton DR, Jenkins GN, Eastoe JE. Relationship between dietary habits and caries increment assessed over two years in 405 English adolescents school children. Arch Oral Biol. 1984;29(12):983–992. - PubMed
- Geddes DAM, Edgar WM, Jenkins GN, Rugg-Gunn AJ. Apples, salted peanuts and plaque pH. Br Dent J. 1977;140:317–19. - PubMed
- Jensen ME, Harlander SK, Schachtele CF. Evaluation of the acidogenic and antacid properties of cheeses by telemetric monitoring of human dental plaque pH. In: Hefferren JJ, Osborn JC, Koehler HM (Eds). Foods, nutrition and dental health. Vol. 4. Chicago, IL: American Dental Association; 1984. pp. 31–47.